Monday, November 25, 2013

I love a good Asian stir fry. When I saw this recipe floating around for easy chow mein I had to try it. We had it last week and devoured it. Even the small amount of leftovers was gone the next day. Such a great dinner and so good leftover too. The secret is chow mein noodles which you can find at almost any grocery store in their Asian foods section. They are so thick and eggy. The recipe can be foundhere.

Ingredients:

1 Tbl oil

2 cups shredded cabbage

1 cup shredded carrots

1/2 bunch sliced green onions

1 lb fresh steamed thin chow mein noodles*

1 cup chicken broth

1/4 cup soy sauce

1/4 cup sesame oil

1/4 cup lo mein sauce (I substituted with Hoisin sauce)

*I also added 1 lb. of cooked chicken breast

In a large colander, run (scalding) hot water through the steamed chow mein for about 30 seconds, (I did it about a minute until they were really soft) separating the noodles and removing the excess flour. Set aside. In large wok or pan, heat oil and add green onions, cabbage and carrots. Stir fry for about 2-4 minutes, or until the cabbage is wilted. Add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 30 seconds and then add the remaining chicken broth. Cook for another minute or so or until all the liquid is dissolved.

Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce, and continue to cook for another 2 minutes. Remove from heat and serve.

0
comments:

Post a Comment

{ h e l l o }

Hi! I'm Shannon - recipe experimenter and new resident of Portland. I'm the owner of Plum Street Prints, and started this outlet as a place to record my love of cooking, sewing, + parties. I am a wife, active mother of 3, lover of learning, fan of all things domestic, and I've never met a chocolate I didn't like. I'd love to have you follow along! xo, Shannon